Chemical Senses

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Chemical Senses
Jenny McDowell
PSY/345
04/18/2016
Adam Castleberry
Chemical Senses
Chemical senses are the connection of smell and taste. Different fluids and water are chemical substances that dissolve in the mouth that is a stimuli of taste. “There are four basic descriptions that stimuli taste, they are the following, bitter, salty, sour and sweet. These sensations can be combined to stimulate different types of stimulation of taste,” (Bartoshuk, L. M., & Beauchamp, G. K.) (1994), Chemical senses. Examples would consist of salt and vinegar potato chips, sweet and sour chicken, and other different combinations. Taste buds that are located on the tongue are called receptors, there are thousands of tiny bumps…show more content…When smelling a fresh home cooked meal/food such as Grandma’s famous apple pie or Grandpa’s honey glazed ham it can bring great positive emotions and can trigger past memorable meals that can associate with what you are smelling within that moment. I have made great wonderful meals that I have learned from older generations of my family and I continue the cycle of cooking them because it brings me great joy of all the good memories I have had with those that taught me these very same recipes. The second of course is the sense of taste, when biting in to a slice of Grandmas apple pie it can stimulate the mind to remember just as much as the sense of smell as well. By using both these senses it creates an atmosphere of a memorable meal that can be enjoyable to the mind, the body and a person’s emotional soul. According to Kenia M. Castellanos, Judith A. Hudson, Jeannette Haviland-Jones, Patricia J. Wilson. Besides, (fall2010.), odors can be used to affect emotional states. The amygdala, critical for the expression and experience of emotion and for emotional memory, was activated during odor-evoked memory recall. Also, elicited odors supporting the idea that odors are more emotionally showed that odors that were rated as pleasant induced mainly happiness and surprise, whereas odors rated as unpleasant evoked mainly anger or disgust. Making a memorable meal can be a positive or not so positive outcome when it triggers your

Chemical Senses
Robert J. Bernal
June 6, 2016
Robert Levitt, Instructor
University of Phoenix
Intro
The senses of smell and taste are chemically based senses that are unique to the other senses in the way in which the brain interprets them. Unlike other senses which are perceived and categorized analytically, taste and smell both pass through the emotional response center of the brain on the way to their being stored as memories, evoking an emotional association to their formation

contains about 10,000 taste buds (Bartoshuk, 1971).
Our sense of smell comes from our olfactory system. This system has odorant molecules that flow over the olfactory mucosa. The mucosa contains over 350 types of olfactory receptor neurons. The olfactory system also acts as our “alarm system”. It helps us detect dangerous smells. And is very important to certain animals. Many animals are “macrosmatic” meaning that they have a keen sense of smell. It is important to their survival.
The taste

Chemical Senses
Smell, taste, touch, sight and hearing, are all senses that individuals take for granted every day. These senses allow humans to better understand their environment. Two senses that is important to an individual everyday meal, is the sense of smell and taste. Smell allows the aromas around the meal, to enter the nose to determine if the meal either smells good or bad. Taste gives the mouth the opportunity to understand if a meal either needs more seasoning or if it is just perfect

C. elegans Chemotaxis to S. marcescens and Possible Limitations to
Mutant C. elegans Sensory System
Abstract
Our research on Caenorhabditis elegans provides a foundation for exploration of pathogen avoidance using chemical signals, olfactory senses, and chemosensory neuron pathways as observed through chemotaxis. Our binary methodological studies on worm movement allowed us to further explore bacterial preference in both wild type and mutated C. elegans by exposing the worms to known worm pathogenic

Introduction
It has been alleged that the perception of flavor and aroma are “derived from the senses of chemical irritation, taste and smell” (Rawson, 2003). Collectively, these senses constitute what has been termed chemosensation, even though these sensory systems are supposedly very different in their physiology and anatomy. Nevertheless, they do have the ability to “regenerate, and their noted susceptibility to aging and age associated diseases” (Rawson, 2003). In the article Is age related

upon our sensation. To perceive something, we first have to sense it. Therefore, perception cannot happen without sensation. On the contrary, sensation can occur without perception. When we sense something, we do not necessarily have to perceive it. If a sensation doesn’t trigger a memory or something of importance to us, it is likely that we will not perceive it. The beginning to the road of sensation is the five senses.
The five senses are vision, hearing, smell, taste and touch. Our vision is

To investigate the current trends in the sensory industry, the history of sensory research must first be reviewed. Sensory research began with the five basic senses; smell, sight, hearing, taste and touch. Chemical senses have been defined as taste and smell whereas non chemical senses include sight, hearing and touch (Lundström et al. 2012).
Sensory science is an area that has greatly developed its spectrum of research in the last sixty years or so. The area of sensory science has greatly enhanced

Doty and Linda Buck. One thing all of these researchers have determined, however, is that olfaction cannot be easily classified into basic categories. Though little is known of olfactics (compared to other components of the sensory system), the human sense of smell is so powerful that it plays an important role in memory and experience (Stagnetto et al,. 2006). Unlike the gustatory system, which has few receptors (and closely relates to olfaction as the two sensory systems work hand in hand when used

THE SENSES
Hilgard morgan and Sartain explain that there are more than eight senses that we use to explore and learn about the world.Each of these senses has a specific sense organ within which are receptor cells or receiving mechanisms that are sensitive to certain stimuli in the environment.
The Eye
Is the organ of vision, is sometimes compared to a camera lens because it works roughly the same way as the latter which focuses images of objects at various distances o the film as it